Ingredients
3/4
cup water
1
cup instant white rice
1
can (19 oz) Progresso™ Vegetable Classics lentil soup
2
cups cubed cooked chicken
1
teaspoon ground cumin
1
teaspoon chili powder
1/8
teaspoon ground red pepper (cayenne)
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
cup shredded Cheddar cheese (4 oz)
2
plum (Roma) tomatoes, chopped (about 3/4 cup)
Preparation
In 3-quart saucepan, heat water to boiling. Stir in rice; cover. Remove from heat; let stand 5 minutes.
Stir soup, chicken, cumin, chili powder and red pepper into rice; return to boiling over medium-high heat. Boil about 2 minutes, stirring constantly, until liquid is absorbed.
Divide chicken mixture evenly among tortillas (about 1/2 cup each). Sprinkle with cheese and tomatoes. Roll up tortillas.
